Hop yeast recipe. How to make hop yeast with bran

You will need:

• Learn how to make homemade yeast
• Purchase all the necessary components for the production of yeast and install the necessary equipment for production
• Clearly define what you are producing yeast for

Making homemade yeast is not difficult at all. They can be prepared from a range of common foods that are always on hand. Traditionally, homemade nutritional yeast is made from fresh and dry hops, bread, potatoes, beer, and raisins. The technologies for preparing yeast from these products are related, but have some minor differences.

Homemade yeast from fresh hops. Washed fresh hops are placed in a saucepan, filled with water and boiled for approximately one hour. After that, the hop broth is cooled, salt, sugar and two glasses of wheat flour are added. This mass must be thoroughly mixed and put for a day or two in a warm place. Next, you need to grate a few boiled potatoes on a fine grater, add to the yeast mass, and again put in a warm place for fermentation. A day later, the finished yeast is poured into another container and tightly closed. This yeast is used at the rate of ¼ cup per 1 kg of flour.

Homemade yeast from dried hops is prepared using a similar technology. To prepare yeast, you need to take dried hops and pour water in a ratio of 1: 2. Then this infusion must be boiled until the liquid has evaporated by half. After that, the broth is filtered through cheesecloth and cooled to room temperature. Then sugar is added to it in a ratio of 1:1. After that, it is necessary to mix half a glass of flour with a glass of broth and put the resulting mixture for fermentation in a warm place.

Homemade yeast from potatoes. To prepare yeast, grate two large potatoes on a fine grater. Then add one tsp to them. granulated sugar and one tbsp. water. Stir the resulting mixture, leave for half a day in a warm place, and your yeast will be ready to use!

Homemade yeast from bread. 0.5 kg of rye bread must be crumbled and poured with warm sour milk or water (0.5 l), add two to three tablespoons. granulated sugar and a handful of raisins. Then this mixture must be left to ferment in a warm place for a day. After that, it is necessary to strain it through a sieve and squeeze out the bread. Then, on the resulting infusion, it is necessary to prepare a dough with the consistency of sour cream and leave it in a warm place for another two to three hours. After that, the yeast starter is ready to be used for making dough.

Homemade yeast from malt. Malt is bread grains germinated in the heat, which are then dried and ground. Mix one glass of flour and half a glass of granulated sugar, pour 1 liter (5 glasses) of water, pour three full glasses of malt into the mixture, mix thoroughly and cook it all for an hour over low heat. Then cool the broth and pour it into a glass dish, which will be infused in a warm place for another day. Yeast is ready to use.

Homemade yeast from beer. Dilute a glass of flour with a glass of warm water and leave to stand for six hours. Then add a glass of beer and 1 tbsp to the mixture. granulated sugar, stir thoroughly and set to ferment in a warm place. Ready-made yeast on beer is perfectly stored even in the cold in a tightly closed jar or bottle.

Homemade raisin yeast. 150-200 g of raisins are washed in running water and placed in a vessel with a high neck. Then fill it with warm water and add a spoonful of granulated sugar. Put gauze on the neck, folded several times, and leave the vessel for five days in a warm place. Fermentation in the container begins after 4-5 days.

Yeast is a necessary culinary tool used in the manufacture of many different products, without yeast it is impossible to make some types of bread or beer. The product can always be found in stores or make your own. It is worth knowing how yeast is made from hops at home, what they are suitable for cooking later, what they can be replaced with.

Hops are a perennial plant with a long curly stem covered with thorns. The hop fruit is small cones, which are used to make yeast and activate fermentation processes in the manufacture of beer and other similar drinks. The buds are small and bright green when fresh. Hops have a recognizable fragrant smell.

Hops contain many resins, various substances that help in the fermentation process, provoke its development, which is why the plant's cones are so often used in the manufacture of yeast and a number of products based on fermentation. Hops, malt, are most often used to make kvass and beer, for mead, but such yeast can also be used to prepare pastries and some other products.

In addition, hops are used in folk medicine, this plant is generally considered medicinal. Natural, home-made plant-based yeast can also provide health benefits. It is also worth considering the main beneficial properties of hops and various products based on it.

Important! However, it is worth remembering that when making yeast at home, you must strictly follow the recipe, otherwise they may turn out to be ineffective.

It is worth considering the main ways to prepare a hop-based yeast product yourself. In addition to the cones of the plant, other ingredients may be required to make yeast, for example, bran, potatoes. There are many different recipes, you should choose the right one for simplicity and the availability of suitable products.

Yeast made at home should not be stored for a long time, they will quickly lose their properties, and as a result, they may even become harmful. The product is usually stored for no more than three months - six months, it should be stored in a gauze bag, suspended in a fairly dry, cool place. Before adding yeast anywhere, it should be steamed in hot water.

This recipe is the simplest, yeast obtained in this way can be used to make moonshine, beer drinks, bread, anything. For the preparation of simple yeast, no other products are needed, the cones of the plant themselves are enough.

1. Usually take a small amount of cones, it does not matter if they are fresh or dried.
2. Cones are poured with hot water, then boiled for an hour.
3. The cooled ready-made broth must be well filtered, remove the cones and their remnants.
4. In the finished broth, you need to add sugar and flour, flour should be exactly twice as much as sugar.

The finished solution should be put in a warm place for a couple of days. After two days, you need to grate a couple of boiled potatoes, then the finished mashed potatoes are added to the solution. This mixture must be kept warm for another day. During this time, the hop yeast will ripen.

From dry hops

Only dry hops are suitable for making yeast in this way.

1. First you need to prepare a decoction, as in the previous recipe, after making it you need to cool it only to forty degrees, it should not be very cold.
2. Then add a little flour and sugar to it, mix thoroughly so that no lumps form.

Then you need to put the solution in a warm place for infusion, usually keep the yeast for several days. Then the finished product can be used in the manufacture of various dishes and drinks.

From hops and bran

In addition to plain hops, bran can also be used. This recipe is more suitable for making kvass.

1. To make it, you need to take some fresh, better dried hop cones, then prepare a decoction based on them: boil the cones for an hour over moderate heat.
2. After cooking, the broth should be filtered, cool.
3. One kilogram of flour is added to the finished broth, thoroughly mixed, after which, when the mixture has completely cooled down, about a hundred grams of flour is added.
4. Wheat flour should be taken, other varieties are not suitable for making yeast.

The finished solution must be put for 1.5 days in a warm place for fermentation. After the expiration of this period, another 200 grams of flour and 300 grams of bran must be added to the solution, after which the yeast is aged for another 4 to 6 hours. The finished mass should be dried, after which it can be used to prepare something.

Important! It is also worth observing a number of rules when making yeast based on hops. In order for the finished product to be completely satisfied, it is advisable to use only glassware when cooking, wooden spatulas are also acceptable. Metal utensils may adversely affect the manufacturing process, should not be used.

Also, sometimes whole hop cones are used in recipes, without first making yeast. This method is only suitable for the manufacture of alcoholic beverages, however, in this case, it is worth making the yeast first, since this way the hops will be the safest.

In addition, it is worth remembering that sugar speeds up and enhances the fermentation process, sometimes it is added to homemade yeast to speed up their preparation. You should not do this if it is not indicated in the recipe, without sufficient experience there is a possibility of spoiling the finished product. After the expiration date, if the yeast acquires an unpleasant odor, its consistency changes, further use must be discarded. Spoiled yeast can not only be ineffective, it can harm human health.

Benefit and harm

Hops, completely natural products based on it, can be used not only in cooking. A large number of useful substances, various resins, vitamins, essential oils, flavonoids have a positive effect on the body, due to which the plant, its cones can be used as an auxiliary treatment for a number of diseases.

First of all, hops, hop yeast have a positive effect on the state of the digestive tract. They help to normalize the normal process of digestion, contribute to the proper functioning of the stomach and intestines. However, it is worth remembering that the plant positively affects the body only in moderation.

Also, the substances contained in hop yeast products have a calming, sedative effect on the body. In small amounts, they help reduce anxiety, improve sleep quality, and cope with the effects of stress.

Important! In addition, hop yeast extract is used to make various topical products. In particular, they are used to prepare natural products for hair restoration.

Contraindications

It is worth remembering that any substance is useful only to a certain extent, in small moderate amounts. Usually, there are no contraindications to the use of hop yeast, they can be used by everyone. Strict contraindications include only individual intolerance to the agent, for example, if an allergy occurs after using yeast, they should not be used in the future.

Important! Be especially careful when using hops in alcoholic beverages.

Otherwise, if you do not abuse hops, especially for medicinal purposes, there are no other contraindications and side effects. The main thing when using this plant and products based on it is a sense of proportion, in excessive quantities it becomes harmful to health.

Three types of yeast are used for home baking - fresh (pressed), dry active and dry high-speed.

1. Fresh (pressed) yeast is sold in briquettes of 50, 100 or 1000 g. Their main drawback is a very limited shelf life. At room temperature, they are stored for no more than a day, in the refrigerator (at temperatures from 0 to +4) - up to 14 days. Therefore, pay special attention to the release date. Fresh yeast has an even pinkish-cream color, when pressed with a finger, the piece should not be smeared, but crumbled. By the way, during storage, yeast should not be packed hermetically - it is a living organism that needs air.

2. Dry active yeast is produced in the form of spherical granules of different diameters. Compared to pressed ones, they are more unpretentious to storage conditions - their shelf life can reach 2 years. To activate such yeast, they need to be poured into a slightly warmed liquid (milk or water) and wait 10-15 minutes until they disperse. Next, active yeast is introduced into the dough in the same way as fresh.

Dry and fresh yeast are quite interchangeable - one teaspoon of dry yeast corresponds to 12 grams of pressed.

There is also liquid yeast, but they are used on an industrial scale in bakeries.

3. Fast-acting (fast) yeast has the appearance of cylindrical granules. They are very easy to handle and do not require pre-activation - such yeast can be added to flour immediately, without prior soaking. The dough rises quickly and stably.

The Russian word "yeast" goes back to the Proto-Lavyan drozgati - "to crush, knead." The English word "yeast" (yeast) comes from the Old English "gist", "gyst", which means "foam, boil, give off gas."

To keep pressed yeast alive longer, store it at a temperature no higher than 3-4 "C.
For the preparation of yeast dough for 1 kg of flour, from 20 to 50 g of yeast is required.
The more butter, eggs, sugar are put in the dough, the more yeast should be put.
Yeast can be replaced with beer or slightly fermented sour cream.

Cooking yeast at home

To make yeast at home, in a bowl, dilute a glass of flour with a glass of warm water and leave for 5-6 hours. Then pour in a glass of any beer, add a tablespoon of sugar, stir and put in a warm place. When they play, put in the dough like regular yeast. The dough will be very fluffy.

Homemade yeast is made from beer, from hops, from potatoes, from malt, from wheat bran and simply from flour, as well as from rye bread. I give some yeast recipes.

Homegrown hop yeast.

Pour dry hops (or malt) with double the volume of hot water and boil until the volume of liquid is halved.
Strain the warm broth and for each glass + 1 tbsp. l. sugar and 0.5 tbsp. flour.
Cover the mixture with a cloth and put in heat for 1.5-2 days. Then pour the finished yeast into bottles, cork and keep in a cool place.

Yeast from wheat bran.

1-1.5 kg flour
4 liters of boiling water or hops decoction (4l)
300 bran

Brew 1 kg of flour with boiling water or a decoction of hops. Cool the tea leaves (it should have a thick sour cream) to a temperature of 70 *, pour 100-150 g of flour into it and mix well.
Add another 100-150 g of flour to the tea leaves that have cooled to a temperature of 35 *, mix.
Cover with gauze and put in heat for 1-1.5 days for fermentation. Then in the mixture + another 200 g of flour and 300 bran, mix and put for fermentation for 6 hours.
Then the mass is rubbed with bran and dried.
Yeast can be used within 3-6 months. Store them in a gauze bag, hanging in a dry and cool place.
Before use, soak the yeast in warm water + a little flour, mix and let stand for 40 minutes. Then knead the dough or dough.

Yeast from bran.

Pour into the pot 4 tbsp. wheat bran, pour boiling water so that it barely covers them and a thick porridge forms. While stirring vigorously, add a large handful of bran.
Cover with a towel and leave for 5 minutes. Add boiling water again and stir + more bran. Cover with a towel for another 5 minutes. Then + more boiling water until a dough of medium density is formed.
Cool, stirring constantly. Drain the water, squeeze the bran through a napkin.
Pour 0.5 tbsp. hops (25 g of hops pour 1 tablespoon of boiling water, cover with a saucer, let it brew and strain).
When cool + 3-4 tbsp. l. old yeast.
Then pour into a bottle for 1/2 volume, cork and put in a dark place for 6 hours.
When the yeast rises, put the bottles in a cold place.
Such yeast does not store for a long time.

Sour sourdough (used as a leavening agent for bread, pastries, etc.)

Knead 200 g flour in water. From the risen dough, make a bun, roll it in flour and let it stand for several days.
During this time, the dough will become sour, dry and hard.

I will write a continuation of yeast recipes in the next article.

I took the recipes from an old book by Anatoly Andreev. According to povarenok.ru

How to make yeast at home

Not bad homemade yeast was obtained from our grandmothers and great-grandmothers. They baked bread and made pies.
And how delicious they were on homemade yeast.
We take half a liter of water, put hops 3 tbsp. l and boil on low heat. Strain through a sieve, cool and add one tablespoon of honey. We put the flour in about half a glass and put it in heat. If everything is done correctly Hop yeast should increase in volume. You can store it for a long time so that mold does not form, therefore it is better in a closed container, but do not forget to periodically feed hop yeast with flour so that the yeast does not die

Can be applied to any recipe.

How to make yeast at home?

At home, you can make homemade yeast from potatoes, hops on your own, and the easiest way is using live beer.

I used to cook, though after dry yeast appeared, I also used them.
But most of all I like yeast for baking / as before in a block / are now sold in various supermarkets.

Namely - "Yeast LUX bakery pressed", in a pack of 100 grams. Produced in Khimki, Moscow region.
But for sale, stores order their minimum quantity, since they have a short shelf life. But I take them more and store them in the freezer.

It is better to cook fresh yeast at night:

1. For 1 cup of rye flour;
2. Take 1 glass of warm boiled water;
Stir and leave for at least 8 hours.

Mix with 1 tablespoon of granulated sugar and 1/2 cup of live beer, put in a warm place for about 3-5 hours.
Use ready-made live yeast for making any pastries and bread / but not in a bread machine /.

If preparing yeast for future baking, they must be poured into a plastic bottle and stored in the refrigerator.
But even here there is one problem, it may not be cold enough in the refrigerator for the fermentation process to stop and the bottle to splash out all the contents.

Therefore, it is better to cook homemade fresh yeast as needed.
From personal experience, I realized that such yeast is more suitable for making kvass at home - in the summer.

However, in the absence of ready-made yeast, it is quite possible to cook pies on such yeast in the summer in the country, having an electric portable oven.

Recipe 1. Yeast for dough at home can be made from flour.

Pour 100 grams of premium wheat flour into a glass, then add raw water to the top of a glass, mix everything thoroughly until a homogeneous mass is obtained.

Put a glass with this substance in heat (the temperature should be about 35 degrees for 5-6 hours).
When the mass stands, add four tbsp. l. malt wort mixed with a teaspoon of store-bought regular live yeast.

After that, insist for a day in warmth.

Recipe 2. Potato liquid yeast.

Cook half a kilo of peeled potatoes until cooked and pass it through a meat grinder with a fine grate.

Mix two cups of malt wort with a tablespoon of live yeast from the store, diluted in 500 ml of warm water and add to the resulting potato mass.

Mix everything with a mixer or in a blender until smooth and put in heat for a day.

Pour liquid yeast into a glass bottle and seal tightly, store in the refrigerator.